Colors of the rainbow

A particularly beautiful flight of ports from my recent wine class.

Beef!

Roast beef that is. A slider with ribbons of pinky rare beef, caramelized onions, and a tangy horseradish sauce. So good I didnt even care it took all my lipstick off in the eating process.

Day 2 of Cheesemaking

Best part of waking up is fresh feta in your cup! (Is that how it goes?) The cheese was still a bit wet the next morning as it was still expelling some whey. We dry salted the cheese and turned them a couple of times in the span of 3 hours...and then the inevitable of course. The tasting! It was pretty true to a real feta, just needed to dry up a bit to create that lovely crumbly texture. Not bad for a first try!

Feta Mania

A progression of the feta I made today at my cheese class in Marin

Throwback!

Cheese enchilada and a crispy chicken taco...as deliciously square as I remember!

Chinese Tacos

....or the equivalent thereof. Steamed buns split in 2 and stuffed with crispy duck, thinly sliced cabbage, hoisin sauce, and wisps of green onion. Derishous!

Gelateria Naia

The gelato stand at golden glass today offered up both traditional an innovative flavors. Case in point: my ice cream cone. They were tiny little scoops, perfect for tasting. From the bottom up: pistachio, burnt caramel, and whisky.